Gallus gallus minimus

[Erik M.]

This Sunday, I am preparing the Frango Piri-Piri dinner (Saveur, May/June '02) for 12 people. Having secured the exotic piri-piri chiles, I'm now in pursuit of several 1.5-2lbs. chickens. Suggestions? I would really, really like to get the freshest chickens possible.

I went to Alliance "Pollos Vivos", on Chicago, minutes ago. They rarely get chickens that small, and today's smallest was 3.25lbs.

Thanks in advance,
Erik M.

BTW, I could not find the dried piri-piris called for, ANYWHERE. I did, however, pick up a few jars of pickled piri-piri chiles at Sam's Liquors. [You know, the food market in the back corner.]

[Vital Information]

I had no idea what you were talking about in the thread title...

I am pretty sure that Fox and Obel had poussain-style chicken, and they looked pretty neat too, with a very un-chicken like hue. I do not know if these will work.

Also, what about cornish hen. It's really just another name for baby chickens.

Rob

[Rene G]

This is a confusing area. The way I understand it, Cornish hens or Cornish chickens are a particular breed of chicken (Gallus gallus) with short legs and broad breasts. Most common broilers and fryers are hybrids of this breed crossed with Plymouth Rock chickens (also Gallus gallus). The Rock Cornish game hen is simply one of these hybrids harvested at a young age. True Cornish hens are not often seen because they grow more slowly and so are expensive.

As Rob mentioned Fox & Obel has a good poultry selection, even squab and pigeon.

If you’re really serious about freshness there are several other live poultry places you might call. I have no idea if any carry the young ones.

Chicago Live Poultry House
2601 S Ridgeway
773-542-9451

Chicago Live Poultry and Grocery
6421 N Western
773-973-2531

Ciale’s Poultry Store
2141 W Armitage
773-278-1118

John's Live Poultry and Egg Market
5955 W Fullerton
773-622-2813

[Erik M.]

You guys are the best.

Thanks,
Erik M.

[Paulette]

When I was in school studying food, I was taught that a cornish hen was a young chicken under 2 pounds. So that is probably what you want. Having said this, I don't think I ever see them fresh, not frozen or not having been defrosted by the store. Try some of the places mentioned, specialty food stores may have them but on the other hand they may be previously frozen.
Paulette

[Rene G]

I thought for sure I was going get busted by the Poultry Police. When I said F&O carries squab and pigeon what I meant to say was squab and quail. I believe squab is just a young pigeon. I still believe what I said about Cornish hens versus Rock Cornish hens is correct. Damn, this poultry nomenclature is complex!

I’ve always wondered about these live poultry places. I only went once with a friend but never bought my own bird. Is the quality that much better than the chicken at, say, Whole Foods? If anyone has comments I’d love to hear them.

[G Wiv]

Eric M wrote:
[snip]
"BTW, I could not find the dried piri-piris called for, ANYWHERE."

Eric,

Did you try Old World Market? Also I just re-read the Saveur recipe, which I had meant to make, thanks for reminding me, and I think as long as you use a good quality chicken size, within limits, does not matter.

When I make this recipe, probably this weekend, I intend on using two three or three and one half-pound chickens and tripling up on the Piri-Piri.

Let us know how it turns out or, better yet, what time is dinner and where do you live?

Enjoy,
Gary (who posted a completely different response to this thread only to have it lost in the ether)

Old World Market
5129 N Broadway
Chicago
773-989-4440

[Erik M.]

Gary,

I actually saw yr first post, however briefly. Thanks for taking the time.

Normally, I would follow the recipe to the letter... at least the first time. With this dish, I did alot of web reading and have decided on taking a few liberties. The sauce has been made. It is already incredibly hot. [Its got a nice flavour profile, though.] From what I gather, its only going to get hotter between now and Sunday. I've decided to provide a "sem piri-piri" for those less heat-tolerant.

Regards,
Erik M.

[Erik M.]

Well, the votes are in. The group thought that the chicken was exceptional.

Here are some responses: "Its really moist," "Its so moist and flavourful," "Mmmm...moist," "This doesn't even taste like chicken," and "Yes, I have had some. I'm going back for thirds."

I'd like to apologize to those folks that gave me all of the live market info. Things got hectic this weekend and I ended up making Fox & Obel my one-stop shopping destination. I went with 5 of the smallest Bell & Evans chickens that they had. [After seeing those cornish hens, I'm a little suspect of the Saveur recipe. Those 1.5lb hens would have fallen through the grill grates!]

As I said before, after reading other recipes for Frango Piri-Piri, I decided to depart significantly from the Saveur recipe. First, I made two versions of the sauce. A hot version and a mild version. The hot followed the Saveur recipe pretty closely. I used a little more whisky and garlic than what that recipe calls for. Second, I tripled the recipes because I decided to use some of the sauces in an overnight marinade. Lastly, instead of grilling chicken halves I grilled spatch-cocked chickens. Oh, and I basted the chickens with the milder sauce as well as dressing the cut up pieces with sauce right before serving.

I tried to recreate the appetizer spread described in the article with items from F&O. Speadable cheese, Italian tuna, olives, aioli, and sourdough bread. We enjoyed a salad along with. No french fries, though. [A deep frier on the roof?] Vinho Verde went over well. Its pep and slight fizz are a good foil for the oily, spicy chicken.

Regards,
Erik M.

A Tip: A task like hacking a chicken to pieces with a cleaver brings life to any party.

[Erik M.]

Gary,

I failed to mention something. I don't know what kind of grill setup you have, but I've got a gas grill. I guess, traditionally, Frango is cooked over live coals. For the first time, I went the mesquite chip route. A small tin of presoaked chips was placed in a corner of the grill bed. While the grill is preheating the chips dry out and begin to smoke. I truly believe that this made a difference.

Regards,
Erik M.

[G Wiv]

Eric,

Inspired by your quest to find the proper ingredients for Frango Piri-Piri I also made Frango this Sunday, though I was not faithful to either the Saveur ingredients or accompaniments. It seems as if we were both on the same wavelength as I also did a bit of Googling for recipes, marinating in the Piri Piri oil and the addition of oregano seemed to be where the Saveur recipe differed from most.

I opted for a short brine with the addition of oregano as opposed to marinating, or grilling with no advance preparation, as Saveur suggested. I have found brining just about insures juicy tender chicken, no matter how inattentive I may be at the grill. I also followed you lead in that I increased the garlic, but have to admit that I was lax in one important area, I subbed pequin for piri piri pepper. I know, how could I, well I just didn't get to Old World Market on Broadway and, since both pepper started with a p, I wondered just how much different they could taste. [smile]

I thought the flavor was good, though somewhat mild, possibly due to the fact that I used pequin, and I realized that I had been making a 'sort of' version of this for years using the Chili Oil recipe from Barbara Tropp's China Moon Cookbook.

I fully intend to try the recipe with piri piri peppers, which are supposed to have a very unique flavor. Did you notice a substantive flavor difference between the piri piri and other peppers, including pequin?

Thanks for the mesquite tip, but I usually grill over lump charcoal with small chunks of hardwood for smoke flavor. With the Frango I used lump with a few small chunks of pecan.

Enjoy,
Gary

[G Wiv]

Erik,

You could try Old World Market on Broadway for the dried piri-piris. I have had good luck with John's live Poultry, though I am not sure about smaller chickens and it's to late to call. Rob's Fox and Obel is a good suggestion as well.

I included the address of Old World and John's, along with 5 or 6 other African markets and two additional live poultry shops. The list of African Markets is from a post by Rene, I also included a link to an earlier Old World Market post by Rene.

I just read the Frango Piri-Piri recipe in Saveur and it looks really delicious, I had meant to make this when I first read it, but forgot. I now know what's on the menu for this weekend. I should also say, that when I make this recipe I am not going on a Hard Target Search for a 1-1/2-lb chicken. IMHO, a good quality 3-lb chicken will be acceptable, though I admire your perseverance. Actually, what I probably will do is use 2 3-lb chickens and double or triple up on the Piri-Piri.

Let us know how the recipe turns out or, better yet, what time is dinner and where do you live?

Regards,
Gary

Old World Market
5129 N Broadway
Chicago
773-989-4440

John's Live Poultry & Egg Mrkt
5955 W Fullerton Ave
Chicago,IL 60639
773-622-2813

African Supermarket
4158 W Madison St
Chicago
773-722-2198

Chicago Live Poultry
6419 N Western Ave
Chicago,IL 60645
773-381-1000

Williams Live Chickens
1512 W Chicago Ave
Chicago,IL 60622
312-666-6138

Ash Town Store
4560 N Broadway
Chicago
773-293-1252

Makola African Super Market
1017 W Wilson Av
Chicago
773-935-6990

Unity Food Import
8462 S Commercial Av
Chicago
773-375-0800

[JeffB]

To the foregoing impressive list of possible pepper sources I would add two latin groceries that also serve the Brazilian community, such as it is: La Unica (Cuban) on Devon, and el Mercato (Argentine) on Ashland (by Tango Sur).

[annieb]

Try also Noor Meat Market on Devon a couple blocks west of Western. They have the cheapest organic chickens around, and sometimes smaller ones.

[liz]

I have shopped at all the live poultry places mentioned in the previous email and Chicago Live Poultry on Western and Devon is best. Call ahead-- they might well have small chickens. Keep in mind that the weight they give you on the phone is the weight before the bird is dressed.